Ready, steady, shakshuka…

Ever tried Shakshuka? Try out Heidi Selwood’s recipe for this magnificent Moroccan delicacy…

The perfect Moroccan inspired meal – this is the ideal dish to whip up after a long day on campus if you want something yummy that can be ready in under 15 minutes. It also makes for the most indulgent brunch (and it will keep you on track for your New Year detox!)

Serves 1:

• 1 or 2 eggs
• 1 pitta bread, sliced
• ½ red onion, sliced
• 1 clove garlic, crushed
• 1 red pepper, sliced
• Handful of spinach
• 1 tbsp harissa paste
• ½ can of chopped tomatoes
• 1 tbsp honey
• 2 tbsp cheese of your choice (preferably feta, cheddar or mozzarella)
• 1 tbsp olive oil, or butter
• Salt and Pepper to season

Method:1.

1. In a small frying pan, fry theonion and garlic in the oil/butter for 3 minutes until softened.
2. Add the pepper and harissa paste and stir for a further 3
   minutes.
3. Now add the chopped tomatoes,
   spinach and honey, stir and leave
   to bubble for 10 minutes until the
   sauce has thickened.
4. Now pop your pitta into the
   toaster.
5. With the back of a spoon, separate
   the mixture so you make a gap
   big enough to crack an egg into
   (or two gaps if you are using two
   eggs). If the holes are not staying
   then you need to cook the sauce
   for a bit longer so it thickens.
6. Now crack your egg(s) into the
   holes, sprinkle the cheese on top
   of the mixture and cover with a
   lid for roughly 2 minutes until the
   whites are cooked but the yolk is
   still runny.
7. Now take your pitta out the
   toaster and slice into strips.
8. Take your eggs off the heat,
   sprinkle with salt and pepper and
   you are ready to serve.
9. You can eat the dish straight out
   the pan and dip the pitta into the
   runny yolks, or you can spoon the
   mixture onto a plate and dip your
   bread in there!
10. Snap a picture and send it over to @TheBoarLifestyle on Twitter
    and Instagram!

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